Rava kichadi, or sooji khichadi, a popular South-Indian Breakfast, served in many weddings and functions. A simple and easy to make breakfast.Jump to Recipe
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They all mean the same ingredient, a coarse grain made from a species of wheat called “durum” wheat, also called pasta wheat. Sooji is the North-Indian name, whereas it is Rava/Rawa in South-India.
Most of the South-Indian households will have a small quantity of rava in their pantry. It is like an emergency threshold. This coarse grain has so much use in our cuisine. From humble rava upma to soft and fluffy rava idly, luscious rava pongal , versatile rava kesari, to my favorite Rava Ladoo, you can make a variety of dishes with it.
Rava upma or Rava Kichadi
It is always a confusion between rava upma and rava kichadi. Both are made with sooji/semolina. But ask a South-Indian they might be able to tell the difference.
The humble upma and the rich kichadi are close cousins. It is one of the popular dishes served in weddings and functions. Kasi halwa, is yet another popular wedding dishe served in South-India.
Now coming to the difference, Upma, made with just onions and chilies and can be on the drier side. Rava Kichadi has a smooth consistency, made with more vegetable , uses generous amount of ghee/oil to get that soft and fluffy consistency.
A well made Rava kichadi, slides off the ladle super smooth. It stays the same consistency, even after it cools down. When slightly reheated it revives back to its original glory, soft and slides off the ladle.
Why Rava Kichadi?
- It takes just 30 minutes to make. Yes, including the time to chop the veggies. Trust me when I say this, I m not somebody who slogs for hours in the Kitchen. Short time, tasty and delicious meals is my mantra.
- Loaded with vegetables. Easy way to include veggies. I sometimes even add paneer to my kichadi.
- Rava kichadi can be made in bulk and ahead for any large gatherings. Make ahead and reheat it just before serving for a delicious meal.
- Rava/semolina/sooji, the main hero of the recipe. Make sure you use fine rava or the Bombay rava.
- Vegetables, I have used potatoes, cauliflower, capsicum and carrots. You can also use onions, tomatoes, peas and corn
- spices, I have used green chilies to spice the kichadi and ginger for the flavor.
- Tempering, regular Indian tempering ingredients like mustard seeds, cumin seeds, hing and curry leaves are used.
- Nuts, i have not used any nuts, you can add roasted cashews as a garnish.
Step by Step Instructions
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Dry roast the rava, even if you buy roasted rava, do not miss this step. Wash and chop the vegetables.
- Heat oil in a heavy bottom pan, add tempering ingredients. Add the vegetables and sauté.
- Add turmeric powder, salt and enough water for veggies to cook. Cover and cook until they are done.
- Now add the roasted rava, saute for 2 minues. Then add hot water to the kichadi, mix well. Cover and cook in a medium flame, until all the liquid is absorbed and the kichadi is soft and fluffy.
- Finally add ghee, garnish with coriander leaves and serve hot.
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More Traditional Breakfast Recipes
Rava Kichadi | Sooji Kichadi |South-Indian Breakfast
- 1&¼ cups Rava/Semolina/Sooji
- 3 tbsp ghee, heaped tbsp See notes
- 4 & ¼ cups water
- 1 no medium sized potato, chopped
- 1 no medium sized capsicum, chopped
- ½ cup cauliflower florets
- 3 nos green chilies, finely chopped
- 1 inch ginger root, peeled and chopped
- 1 tsp salt or to taste
- a sprig of curry leaf, torn into pieces
- handful of coriander leaves for garnish
- 3 tbsp oil i have used coconut oil
- 1 tsp mustard seeds/kadugu
- 1 tsp cumin seeds/jeera
- ¼ tsp hing/asafoetida
- Dry roast the rava. Even if you are using roasted rava, do not miss this step.
- Heat oil in a heavy bottom pan, splutter mustard seeds, crackle cumin and add hing. To this add chopped chilies, curry leaves and ginger.
- To the sizzling tempering, add chopped vegetables and saute for a minute.
- To this sauteed veggies, add turmeric powder and salt. Add 1/4 cup to 1/2 cup of water, for the veggies to cook. Cover and cook for 8-10 minutes in a medium flame for the veggies to get cooked,
- While the vegetables are cooking, heat 4 cups of water on the stove or in a kettle. Boiling water is important. Do not use lukewarm or cold water. This will result in pasty kichadi.
- After the said time, remove the cover and check the doneness of the vegetables. Now add the roasted rava and saute for 2 minutes.
- Now slowly add hot water to this rava. Take care while adding hot water, add 1 cup at a time, and mix. Do not add all at once, there is a chance of the water to boil over and splatter. So take care, one at a time and mix.
- After adding hot water, mix well. Cover and cook in slow flame for 8-10 minutes. The rava will absorb all the liquid and become soft and fluffy.
- After the said time, remove cover, mix well. The kichadi must have well soft and fluffy. To this add 3 tbsp generous ghee and mix well. Do not skimp the amount of ghee. That is what makes the kichadi rich.
- Finally garnish the kichadi with fresh coriander leaves, serve warm.
- Kichadi has enough spice, so i usually enjoy it as such. If needed you can serve it with Coconut chutney or Tomato chutney.